Bon Appétit Magazine, March 2019

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  • Sheet-pan chicken meatballs and charred broccoli

    • jumali on February 05, 2020

      We thought these were just ok. The meatballs were very tender. But I found the sauce to be too pungent, even though I cut the Worcestershire sauce in half.

    • clcorbi on March 28, 2019

      I really enjoyed this. The sauce is pretty sweet--I might cut down on the ketchup/brown sugar next time. Otherwise, delicious, and very fast.

    • anya_sf on May 15, 2020

      I cooked more broccoli and had to put it on a separate sheet pan. Even with less broccoli, I think the meatballs would be pretty crowded. The meatball mixture was super wet, but I was able to shape it after chilling for an hour. Using a scoop, I got 16 meatballs (still somewhat squat). Cooking time of 18 minutes was good, with just a couple of minutes under the broiler (mine runs hot). The reduced sauce (and you definitely need to reduce it to meld the flavors) was surprisingly zesty/spicy - not sure from what - black pepper? ginger? But we really liked it, just had to be careful with the amount. And I just realized I accidentally used rice vinegar instead of rice wine - perhaps that helped balance the sweetness. I skipped the red pepper flakes in the meatballs. My son the ketchup lover gave this 5 stars, and my husband and I also quite enjoyed it.

    • excurvatus on October 27, 2019

      I would go lighter on the Worcestershire if I made this again. on that front - I might, I might not. It sure is beautiful, though!

  • Pomegranate-parsley tabbouleh

    • meggan on March 08, 2021

      I forgot the pomegranate seeds but this was still very good.

    • Compass on April 22, 2019

      Stunning presentation on large platter, rimmed with soft lettuces and small bunches of red grapes.

  • Loaded sweet potatoes with lamb

    • KarinaFrancis on April 16, 2019

      I would never have come across this recipe if it wasn’t for clcorbi’s review (thanks!). We roasted the sweet potato and used a whole bulb of fennel, half pickled/half fresh. We loved it, delicious flavours that really work together. Will make again.

    • clcorbi on March 28, 2019

      This recipe has a lot of components but nevertheless comes together really quickly, and the result is such a delicious combination of flavors and textures! Also, the leftovers keep well for lunches. Would make again. I'm not a huge fennel fan so I might switch up the slaw next time, but that's just personal preference.

  • Red wine and soy-braised short ribs

    • Rinshin on September 21, 2019

      Although cooked stovetop for over 4 hours, the beef was not as tender. Instead of stovetop, in the oven at 350 F covered for 2+ hours may be better. The thin ribbon of egg did nothing to enhance the dish, and was there as visual presentation only. The overall taste is strong and having sour sides such as pickles or kimchi will help to balance the taste. Sohui Kim has two other variations in F&W and her book. In those she adds kimchi while cooking and may be better variations. I liked the addition of daikon cubes which picked up the sauce taste nicely. Best to refrigerate overnight to skim off the oil. Photo added.

  • Honey-glazed Brussels sprouts

    • taste24 on June 12, 2020

      These were very tasty. The vinegar packed a bunch but paired nicely with the honey and bitterness of the roasted sprouts.

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  • Published Mar 01 2019
  • Format Magazine
  • Page Count 96
  • Language English
  • Countries United States

Publishers Text

Bon Appetit is French for "enjoy your meal," and that is exactly what the premise of the magazine is. This publication is one of America's most popular cooking magazines, exploring delicious cuisine from all over the world in every issue. Bon Appetit describes itself as a "food and entertainment magazine," as it also offers editorial content on fine wine, travel, and restaurant ratings. Every recipe in the magazine is accompanied by a beautiful photograph and page layout, which adds an extremely appealing visual aesthetic to the publication.

Bon Appetit offers food ideas that span from simple, 30-minute meals to dishes that require more advanced culinary abilities. The magazine also includes regular columns and articles, such as "cooking life," "family style," "menus," and "health wise."